Creamy Chicken Enchiladas

In celebration of Cinco de Mayo this weekend, I made these creamy little babies! I made a side of "Spanish Rice" by just making some brown rice and adding in some salsa, cumin, and chili powder. Much better than some of the boxes or bags of it you can get with all the added junk in it. Enjoy!

Creamy Chicken Enchiladas

Ingredients

corn tortillas (gluten free)

3 cups shredded cooked chicken  

1 clove minced garlic

1/4 tsp chili powder

1/4 tsp cumin 

1/2 tsp kosher salt

1/4 tsp black pepper 

1/2 cup diced green chili (4.5 oz can) 

8 oz cream cheese softened

1 juiced lime 

1 14 oz can green Chile enchilada sauce  

1/2-1 cup shredded pepper jack cheese

cilantro (optional)

Instructions

-Combine shredded chicken, cream cheese, garlic, chili powder, cumin, kosher salt, black pepper, lime and green chili in a medium sized bowl. Stir until combined.

-Place a little enchilada sauce on the bottom of a 9x13 dish and then put the tortillas in.

-Spoon 2-3 tbsp into each tortilla, roll it up, and place in the 9x13 dish.

-Pour the rest of the enchilada sauce over the tortillas and top with shredded cheese. Cover with foil.

-Bake at 350 for 15 minutes. Remove foil and bake for 10-15 more minutes, until the cheese is nice and bubbly. Allow to cool and enjoy! Top with fresh cilantro.

 

 

Crock Pot Ham BBQ over Garlic Toast, Brussels Sprouts, and Potatoes

This is based off a recipe from my best friends' father. I always love when he makes this so I decided to throw it all in the crock pot one day and let the yummy aroma smell up the house!


Ingredients:

3-4 lbs of ham, cooked, diced in chunks

3 cups of ketchup

2 cups brown sugar

1/2 cup water

3/4 teaspoon mustard

1 tablespoon of vinegar (or cider vinegar)

1/2 teaspoon garlic salt
1/2 teaspoon of pepper

1 tablespoon Worcestershire sauce

1 tablespoon minced onion
1/2 teaspoon of liquid smoke flavoring

Directions:

-In a large saucepan, combine the ketchup, brown sugar, water, mustard, vinegar, Worcestershire sauce, and minced onion.
-Season with garlic salt, pepper, and liquid smoke.
-Cook on medium heat for a half hour, stirring occasionally.
-While that's cooking, shred up the ham.
-You can either throw the ham in the crock pot and cover with the sauce or put the ham with sauce in a roaster for about an hour. Either way, it turns out great!

Crock Pot Ham BBQ over Garlic Toast, Brussels Sprouts, and Potatoes

Recipe for how I make Brussel Sprouts can be found here: http://somelikeithotandglutenfree.blogspot.com/2014/04/meatloaf-mashed-potatoes-and-brussel.html

For the Potatoes:

I sliced them unpeeled at about 1/8 to 1/4 inch thickness. and put them in a mixing bowl. Drizzle with olive oil and your favorite seasonings, and salt & pepper. Bake at 425 degrees for 15-20 minutes!

For the Garlic Toast:

I combine softened butter with minced garlic and put butter on both sides of toast (I used Udi's Gluten Free White Bread). This is also really good topped with mozarella cheese but that didn't really go with this meal. Bake on a baking sheet about 10-15 minutes at 350 degrees. If using cheese, bake 10 minutes, add cheese, and bake 5 more minutes. Dried parsley spinkled on top would add a nice touch as well. 

 

Best Ever Banana Bread with Lemon Glaze (and of course it's gluten free too!)

This is banana bread that will put a smile on your face, is what this is. I know you will enjoy this because it turned out amazing! I doubled this recipe and make one large loaf and 12 muffins. This was so ridiculously good, I almost didn't want to share it. Until guilt set in and I decided it would just be wrong if someone out there didn't get to taste this sweet deliciousness! So here you go! 

 

 

Banana Bread with Lemon Glaze

 

Ingredients

1 1/4 cups Domata Living Flour (http://www.domatalivingflour.com/)

2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
2 large eggs (room temp)
1 cup sugar
3 mashed bananas

2 tsp vanilla extract
1/2 cup vegetable oil

Directions

-Preheat oven to 350 degrees.

-Grease a loaf pan with nonstick cooking spray.

-In a large bowl mix together flour, baking powder, cinnamon, and salt.
-In another bowl, whisk together the eggs, sugar, bananas, vanilla, and oil.

-Stir wet ingredients into the flour mixture.

-Pour batter into pan.

-Bake about 50 minutes.

-Let cool while you mix up the glaze. 

 

Lemon Glaze

Mix together 4 tablespoons of sugar with 1 tablespoon lemon juice. You can adjust according to the flavor you like but we all happen to be fans of lemon in my house!

Enjoy!

Chicken Teriyaki Stir-fry over Brown Rice

This is a very easy dinner that you can make with frozen or fresh veggies. I had a bag of frozen stir-fry veggies in the freezer and I always keep shredded chicken in the freezer as well. Easy things to keep on hand!

      Chicken Teriyaki Stir-fry over Brown Rice

 

Ingredients:

1 bag of frozen stir-fry vegetables or fresh vegetables

3/4 cup of La Choy Teriyaki Sauce (more or less depending on how much your making)

4 cups of chicken, shredded, and cooked

4 cups brown rice (I use Minute Maid Brown Rice)

Directions

- Heat up 2 tablespoons of oil on a wok or in a skillet

- Once the oil is heated, add in your vegetables and shredded chicken

- When heated through, add in teriyaki sauce and let simmer about 20 minutes

- In a saucepan, make brown rice (the entire process only takes about 10 minutes)

-Serve the stir-fry over the brown rice!

And there you have a half-way healthy meal, that is incredibly easy!

Creme Brulee

Creme Brulee

Ingredients

2 cups heavy cream
2 cups half-and-half
2 tbsp vanilla
8 large egg yolk
3/4 cup plus 8 teaspoons superfine sugar
1/2 tsp salt

Directions

-Position a rack in the middle of the oven and preheat to 325 degrees.

-Bring the cream, half-and-half and vanilla to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer 10 to 15 minutes. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring a pot of water to a boil.

Make the custard.

-Whisk the egg yolks, 3/4 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off anyfoam or bubbles.

-Pour into ramekins: Arrange eight 6-ounce ramekins in a roasting pan and divide the custard.

-Bake in a water bath: Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.

-Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day.

Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess.

Caramelize the sugar: Holding a kitchen torch about three inches away, burn the sugar until it turns a deep amber. Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften). Serve cold.

Chicken Funyun Casserole

This was something really quick and easy to put together when I had no idea what to make for supper. It works! Turned out pretty yummy! You could always use Doritos too! I just didn't have any on hand. Enjoy!

Chicken Funyun Casserole

Ingredients:

1 bag Funyuns
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 whole Rotisserie Chicken, cooked, shredded
1 can Rotel Tomatoes, drained
1 bag shredded Cheddar Cheese
Nonstick Cooking Spray
Salt & Pepper

Directions:

-In a large mixing bowl, add chicken, soups, Rotel tomatoes, and a sprinkle of salt and pepper; stir to mix ingredients.
-Mix in cheddar cheese and HALF of the sharp cheese; crumble HALF of the Funyuns and mix crumbs into mixture. --Pour mixture into baking dish that has been sprayed with nonstick cooking spray.   -Put in a preheated oven at 375 degrees for 20-30 minutes or until hot.
-Sprinkle remainder of sharp cheese on top and take remaining Funyuns and place on top of cheese.
-Place back in oven about 5 minutes and bake until cheese slightly melts.

Gluten Free Breakfast Casserole

Gluten Free Breakfast Casserole

 

Ingredients:

 

1 (16 oz) package Jimmy Dean Sausage (regular flavor)

10 eggs

3 cups milk

2 tsp dry mustard

1 tsp salt

6 cups of gluten free bread, cubed (I used The Essential Baking Company Gluten Free Bread Super Seeded Multi-Grain)

1/2 tsp black pepper

1 cup of mushrooms (or more depending on how much you like them)

1/2 cup onion (or green onion)

1 tomato, seeded and chopped (optional)

 

Directions:

-Preheat oven to 350 degrees.

-In a large skillet, brown the sausage with onion until cooked.

-While that's cooking, in a mixing bowl, stir together eggs, milk, mustard, pepper, and salt.

-Put half the cubed bread on the bottom of a 9 x 13 greased baking pan. Put half the cheese, half the sausage, and half of the mushrooms and tomatoes on top.

-Repeat the layer, starting with the bread.

-Pour the egg mixture over everything.

-Bake for around 50-60 minutes. If it starts to brown too much on top, cover with foil.

 

Enjoy!